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On Food and Cooking by Harold McGee
Contributed by: Hatton
  • 1. What is the primary focus of 'On Food and Cooking'?
A) A collection of popular dishes.
B) The science behind food and cooking.
C) The history of culinary arts.
D) Traditional cooking recipes.
  • 2. What does McGee explain about the Maillard reaction?
A) It's a boiling process.
B) It refers to fermentation.
C) It makes food smell bad.
D) It's responsible for browning food.
  • 3. Which fruit is mentioned regarding enzymatic browning?
A) Banana.
B) Apple.
C) Grapes.
D) Orange.
  • 4. How does McGee describe the impact of freezing on food textures?
A) It can disrupt cell walls.
B) It has no impact at all.
C) It enhances flavor significantly.
D) It makes food tougher.
  • 5. To improve the texture of tough cuts of meat, McGee recommends what?
A) Boiling for long periods.
B) Grilling directly.
C) Frying quickly.
D) Slow cooking.
  • 6. What is a major factor in the flavor development of cheese?
A) Exposure to light.
B) High sugar content.
C) Microbial activity.
D) Temperature alone.
  • 7. What key property does sugar exhibit when heated?
A) Emulsification.
B) Fermentation.
C) Curing.
D) Caramelization.
  • 8. What is the significance of temperature control in cooking according to McGee?
A) It affects only food safety.
B) It is irrelevant to taste.
C) It influences texture and flavor.
D) It only concerns baking.
  • 9. The process of fermentation is essential for which type of food?
A) Boiled vegetables.
B) Raw fruits.
C) Grilled meat.
D) Bread.
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